Food. Family. Fitness. Fotos. Enjoying the perks and quirks of life.

Silly me.

It was 4 o’clock on a very warm, very summery afternoon. I was walking barefoot across the cool kitchen floor. Country music playing softly in the background.

Dad came in after a very long, very stressful day at work and plopped a large brown bag on the table with the same satisfaction as if he had just caught some meat out back.

“What’s that?” Maybe I was expecting a puppy to pop out. Or maybe that’s just my hopeless fixation on wanting a dog in my life.

“Corn.” Dad stated the obvious, as the green leaves started to shyly poke their heads out, as soon as the bag had settled. Dad had been talking about buying some corn for weeks. There is a farmers market nearby that throws away any and all corn that hasn’t been bought the very SAME day that it was picked. Fresh, fresh, fresh.

“What are we going to do with it?” I asked.

Dad looked perplexed. Oh. Right. Silly me.

Eat it raw and crunchy.

Or eat it grilled, letting the butter dribble down your chin.

Eat it shaved in your taco salad.

Or. Make a soup, a stew, a chowder. The real question is, what can you not do with corn?

I’ve been wanting to make a batch of Farmer’s Market Chowder ever since I saw it featured on the cover of Vegetarian Times. The thought of roasting everything before it was added to the chowder, while letting the corn cobs steep in the milky broth had me swooning.

Yes. Literally.

Swooning.

Corn is good in any way you decide to use it. The important thing is to use it now, while it’s still young and fresh. Preferably in the company of all kinds of other farm fresh produce.

And that is exactly what we did with this big brown bag of corn. I popped off my flip-flops (or flip-flaps, as Memere would have said,) and settled right down to bowl of Farmer’s Market Chowder. Because that’s what you do with corn.

This soup has a lot of steps, but it comes together relatively quickly if you’re able to start one step while the other one is still cooking. Also, don’t feel that you need to be strict with this recipe. You can easily substitute any of the vegetables (aside from the corn, of course) for another. Sweet potatoes were used in the original recipe and you can easily substitute any type of herb for the basil and chives. Enjoy!

I have really missed reading your blog. Now that school has started back for me (teacher), I keep thinking “I need to find a couple hours to catch up on my favorite blogs”. I’ve finally come to the conclusion that such a time luxury won’t exist for a few weeks, so I’ll go down the reader when I have a few extra minutes. And this recipe is PERFECT for the summer. We have corn everywhere right now but I don’t have grand ideas for it other than grilling. I love soup all year long so this is going to be printed for later this weekend.

My fav veggie right now would have to be zucchini. I may have imagined this in my head on a weird night of school anxiety dreams, but I’ve had zucchini brownies on my mind….and I have no idea why.